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Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft-Baked Bliss You’ll Adore

These Lemon Raspberry Cookies are a delightful fusion of tangy lemon zest and juicy raspberry bits, making every bite an adventure for your taste buds.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Provides richness and moisture; use high-quality, softened butter for best results.
  • 1 cup Granulated Sugar Sweetness and helps in creaming for that dreamy soft-baked texture; consider erythritol for a low-calorie option.
  • 1 unit Large Egg Binds fats and liquids for a cohesive crumb; substitute with flaxseed meal mixture for a vegan alternative.
  • 2 tbsp Lemon Zest Adds a bright kick of citrus flavor; freshly grated is key.
  • 2.5 cups All-Purpose Flour Provides structure; whole wheat flour can work too but may change the texture.
  • 2 tsp Cornstarch Softens proteins for that tender, chewy bite; it's essential for achieving the cookie's ideal texture.
  • 0.5 tsp Baking Soda Gives a slight lift during baking; use baking powder if you're in a pinch.
  • 0.5 tsp Salt Balances sweetness and enhances flavors; sea salt brings a wonderful twist.
For the Raspberry Elements
  • 0.5 cup Fresh Raspberries Offers vibrant fruit flavor and texture; frozen raspberries can be used directly from the freezer.
  • 3 tbsp Raspberry Jam Creates visually stunning swirls in the dough; raspberry pairs best with lemon.
For the Finishing Touch
  • Powdered Sugar Adds a sweet and decorative finishing touch; coconut sugar can be used for a twist.

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking sheet
  • Parchment Paper
  • Cookie scoop
  • Whisk

Method
 

Step-by-Step Instructions for Lemon Raspberry Cookies
  1. In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 3 minutes until pale and fluffy.
  2. Add in 1 large egg and 2 tablespoons of fresh lemon zest, continuing to mix until well combined and smooth.
  3. In a separate bowl, whisk together 2.5 cups of all-purpose flour, 2 teaspoons of cornstarch, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  4. Gradually add the dry mixture to the wet mixture, stirring until a thick dough forms.
  5. Gently fold in 1/2 cup of finely chopped fresh raspberries and spoon 3 tablespoons of seedless raspberry jam onto the dough, swirling lightly with a knife.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Using a cookie scoop, drop 2-tablespoon mounds of dough onto the prepared sheet, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges turn golden while the centers remain slightly underbaked.
  9. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
  10. Dust the top of your warm Lemon Raspberry Cookies with powdered sugar and a sprinkle of additional lemon zest before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For best results, chill the dough for 30 minutes before baking. Use fresh raspberries for the best taste and texture.

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